RichVR
4966
Haven’t cooked it yet.
It’s from a hybrid that thrives in an extremely hot environment. Like Florida. The plant that I got had green tomatoes already growing. This is the first of many. It has a thick pulp and minimal seeds. Sort of like a smaller beefsteak crossed with a plum tomato.
Timex
4967
RichVR
4969
Mario Batali would be proud.
One of the first places Mario worked at was an Italian restaurant on the Jersey shore. He became the fastest stromboli maker in the place.
Edit: Did you consider an egg wash? I know it’s not usual for a stromboli but I like the glossy crust.
Minor thing, but it’s been a tasty addition to my mornings as of late:
Wheat bagel with homemade mayo, fried egg, cheddar cheese, a frozen patty of spicy sausage, sliced onions fried in said sausage’s fat, and a little sriracha for a kick. Plus, uh, Sun Chips.
Not sure how long the homemade mayo lasts, so I’m trying to plow through it as fast as I reasonably can. . .
Late answering this, but we use La Preferida enchilada sauce. It’s mild, but I add other things for the heat.
Ooh, that’s a couple of good-looking sandwiches.
There’s one place in town here that offers a from-scratch stromboli, and it’s actually a calzone, which are, as we know, pointless.
I never have an appetite for breakfast until about 4 hours after I get up, at which time it’s hardly ever convenient to actually cook breakfast. So my breakfast sandwich craving has to be satisfied by the fast food industry, which hardly ever uses homemade mayo.
Check out the calzones on that stromboli!
Tonight produced some Kung Pao Chicken using a modified variation on the chicken velveting technique that, uh, Timex? posted above. No shots of a finished plate, but here’s the wok just prior to serving :-)
Timex
4976
I am always curious about this, because as you say, half the time places serve a calzone instead of a Stromboli. I don’t really understand how they got confused, as they are pretty significantly different.
Timex
4977
Awwww yeah. Kung Pao is one of my favorite dishes ever. A place that makes good kung Pao generally makes good everything.
Did you put some Szechuan pepper in there?
How did you prep the peanuts?
One of my standard repertoire dishes is something more or less akin to Szechuan Chicken: chicken with peanuts and hot peppers in a slightly sweet sauce. One thing that makes a huge difference is toasting(?) the peanuts first. I put a thin layer of oil in the wok with about a cup of raw peanuts, and keep em moving around till they’re nice and golden toasty brown. Kind of like roux, theres a thin line between toasty and burned there, but the dish is way better for it.
Nesrie
4979
Normally I have fresh cilantro with my pork with mango salsa tacos but it’s a weeknight, and I’m not going out.
I did not, my only jar of it is positively ancient and never really had much zing to it to begin with. Next time :)
I’ve done the fried peanuts pit you mentioned, and really, really enjoy it, but (for reasons that’ll become apparent in a moment) this was meant to be a pretty fast prep dish, so I just used lightly salted, roasted Planters. I find the fully roasted-through ones stay a little crunchier in the following days, though I keep a few extra to sprinkle on after warming up for maximum crunchitude.
So, also tonight!
Vegetable spicy lo mein, made with some fresh lo mein noodles from the market, plus onion, red bell pepper, celery, cabbage, broccoli, carrots, mushrooms, and snap peas in a spicy-salty-sweet sauce. And some fried wonton strips, cuz I am fat :)
Between the pork tacos and Kung Pao, I’m drooling over here. Nice job to you both!
Timex
4982
I had good luck with the dried peppercorns from Amazon. They come in a bag, unprocessed. You need to kind of toast then a bit, and then blend them in a food processor to separate out the inedible part, the the result is pungent stuff. And in their unprocessed form, they seem to last months.
Yeah, mine was a dusty jar from the back of the rack at the local dirty Asian grocer, purchased, oh, about four years ago…heh. I recently found out that there’s an H-Mart here, which is like the Publix of Asian grocery stores, and priced to match, but oh my goodness it is amazing. I’ll poke around for em again sometime there!
Timex
4984
It’s such a crazy spice. Scientists don’t even know exactly how it creates the weird numbing and tingling effect.
I have some from amazon as well and I agree with @Timex, they are pungent and awesome. Never thought to toast mine though, great tip, Timex!
